Thai Glass Noodle SaladFrom midgelet 8 years ago
- 2 ounces dried mung bean noodles (cellophane noodles) shopping list
- 1 to 2 tablespoons vegetable oil shopping list
- 1 whole chicken breast, boned, skinned and coarsely chopped shopping list
- salt and pepper to taste shopping list
- 1 fresh red or green chile, such as serrano, chopped shopping list
- 3 tablespoons lime juice shopping list
- 2 tablespoons nam pla (Thai fish sauce) shopping list
- 1 teaspoon sugar shopping list
- 3 shallots, peeled, thinly sliced shopping list
- 1/2 cup cilantro leaves shopping list
- 6 ounces cooked bay shrimp shopping list
- Thinly shredded lettuce, such as iceberg shopping list
- 1 to 2 tablespoons crisp-fried shallots - optional) shopping list
How to make it
- Put mung bean noodles in a bowl and pour in lukewarm water to cover.
- Letsoak until soft and pliable (about 15 minutes).
- Add noodles to alarge pot of boiling water.
- Reduce to medium heat; cook until noodles are
- plump and glasslike (3 to 5 minutes).
- Drain in a colander; rinse with cold water; drain again.
- Cut into 3- or 4-inch lengths.
- Pour oil into a hot wok or skillet.
- Add chicken; saute until it loses its pink color.
- Break into small morsels.
- Season with salt and pepper.
- Let cool.
- Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly.
- Add the chicken, shrimp and chilled noodles; mix well.
- Serve on a bed of thinly shredded lettuce.
- Garnish with the optional crisp-fried shallots. ( avialable in Asian markets)
The Cookmidgelet Eastern, USA
The Rating1 people
agree, sounds wonderful!herby in Albany loved it
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